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Marry Me Chicken Pasta Salad is a fresh take on summer celebrations where every bite delivers rich chicken flavor, cheesy pillows of tortellini, and a sun-kissed tang from sun-dried tomatoes and fresh basil. It is always a hit at picnics and potlucks and the creamy dressing keeps everyone coming back for seconds.
I first tossed this together for a family barbecue when I needed something simple but impressive. The combination of tender grilled chicken and that creamy tangy dressing quickly put it on constant repeat in our home.
Ingredients
- Cheese tortellini: Brings extra cheesy goodness and heartiness look for fresh or refrigerated for best texture
- Chicken breasts: Add satisfying protein and pick up great flavor from grilling choose plump fillets without visible fat
- Sun-dried tomatoes: Provide a punch of sweet and tangy flavor use ones packed in oil for softness
- Red onion: Gives bite and color choose a small one for mildness
- Cherry tomatoes: Bring juicy freshness halved for even mixing
- Roasted red peppers: Add smoky sweetness if using pick ones that are tender but not too wet
- Fresh basil: Gives the salad a garden-bright lift tear just before using for top flavor
- Mayonnaise: Creates a creamy rich base for the dressing go for full fat for best texture
- Sour cream: Adds tang and silkiness plain Greek yogurt can work for a lighter touch
- Sun-dried tomato oil: Brings all that infused flavor right into the dressing always save the oil from your tomato jar
- Grated Parmesan: Adds salty depth use freshly grated for the best taste
- Lemon juice: Brightens every bite use freshly squeezed if possible
- Garlic: Gives a savory kick mince it fine so it blends in
- Dijon mustard: Supplies zing and helps emulsify the dressing try to use a good quality Dijon
- Crushed red pepper flakes: Offer a hint of gentle heat
- Salt and black pepper: Bring balance add to taste
- Shaved Parmesan and fresh basil leaves: Make a simple gorgeous topping
Step-by-Step Instructions
- Prepare the Tortellini:
- Bring a big pot of salted water to a rolling boil then gently add the cheese tortellini. Stir occasionally and cook until just al dente usually about three to five minutes. Drain right away and rinse under cold water to stop cooking. Let them cool and set aside. This cooling step prevents mushy pasta and keeps the salad bright.
- Grill the Chicken:
- While pasta cools, brush chicken breasts with olive oil and sprinkle both sides generously with Italian seasoning, salt, and black pepper. Preheat your grill or grill pan to medium high. When hot, place the chicken on and let it cook undisturbed for six to seven minutes. Flip and continue grilling until cooked through and the juices run clear, usually a total of twelve to fourteen minutes. Let the chicken rest for five minutes before slicing thinly. This keeps every piece juicy.
- Make the Creamy Dressing:
- In a large mixing bowl thoroughly whisk mayonnaise, sour cream, sun-dried tomato oil, Parmesan, lemon juice, minced garlic, Dijon mustard, red pepper flakes, and a pinch each of salt and pepper. Whisk until completely smooth and creamy. Tasting for seasoning here is key – adjust salt and lemon to your liking.
- Combine Salad Ingredients:
- Add cooled tortellini, sliced grilled chicken, sun-dried tomatoes, red onion, cherry tomatoes, roasted red peppers (if using), and torn basil into the bowl with your dressing. Use wide spatulas or salad tossers to gently fold and toss until all pieces are coated and shining.
- Finish and Serve:
- Transfer the salad to your desired serving bowl or platter. Sprinkle generously with shaved Parmesan and extra basil leaves for a restaurant-worthy finish. Serve chilled or let it warm up a bit to room temperature for maximum flavor.
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Watching my kids sneak extra sun-dried tomatoes and basil from the mixing bowl always reminds me why this dish never lasts long. With enough cheese tortellini, there is never a forkful left behind.
Storage Tips
Pasta salads like this one are stars of meal prep because they hold up beautifully in the fridge. Store in an airtight container for up to three days. For the freshest flavor and texture, keep extra dressing and stir through just before serving. If the salad seems a bit dry after refrigerating, add a splash of lemon juice or a spoonful of sour cream to perk it back up.
Ingredient Substitutions
If you cannot find cheese tortellini, plain cooked penne or fusilli will do in a pinch. Rotisserie chicken or even poached chicken is a great swap if you are short on time. For extra veggies, mix in baby spinach or arugula just before serving. Fresh mozzarella balls or smoked mozzarella also work well instead of Parmesan. Roasted artichokes or olives make a flavorful addition too.
Serving Suggestions
Serve this salad chilled on warm days for the perfect light meal. It pairs especially well with crisp white wine or sparkling lemonade. Add grilled bread or focaccia on the side for soaking up dressing. You can also pile leftovers into a wrap the next day or top with extra greens for a hearty lunch.
Cultural and Historical Context
The “Marry Me Chicken” trend started as a creamy skillet chicken dish famous for winning hearts at family dinners. This pasta salad borrows those creamy, tangy, and sun-dried tomato flavors but makes it picnic friendly with tortellini and fresh basil. It has become a potluck staple at my house, fueled by its crowd-pleasing spirit and bright colors that scream outdoor eating season.
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Common Questions
- → Can I use a different pasta shape?
Yes, while cheese tortellini adds richness, you can substitute with penne, rotini, or farfalle for a similar result.
- → How do I grill the chicken for best flavor?
Brush chicken with olive oil and season well. Grill over medium-high heat for 6–7 minutes per side until juices run clear.
- → Can this salad be prepared in advance?
Absolutely. Assemble up to a day ahead and add extra dressing before serving to refresh the flavors and texture.
- → What dairy-free alternatives work for the dressing?
Replace mayonnaise and sour cream with dairy-free versions, and use vegan Parmesan for a dairy-free variation.
- → Which wines pair best with this dish?
Crisp white wines such as Sauvignon Blanc or Pinot Grigio complement the creamy, tangy nature of the salad.